It is the Thursday before Mother’s Day and if you want a to make a handmade gift for Mom - try these.
The video from my live Facebook tutorial - that’s below. I also want to wish all of you who are moms a Happy Mother’s Day. I hope you get to relax and be pampered.
Happy Baking! XO, Colette
DIY Chocolate Covered Strawberries for Mother’s Day
A live Tutorial…
Yield” 13-18 Strawberries
Recipe can be scaled up - washed and carefully dry - lay out on towels
Equipment - 2 small sheet pans - quarter sheet pans are perfect - one lined with paper towels the other lined with parchment paper, cornet or small piping bag
***A word about chocolate - this is one time when we don’t want to temper chocolate - in fact we don’t want chocolate with a high cocao content at all - the extra fat will cause the coating to slide off the berry.
Some good brands available in stores and online are Ghiradelli, Merckens, Valhrona (hard to find) and Cocao Barry - pate a glace which only comes in an 11 pound tub but is the favorite of every pastry chef in town.
8 ounces Dark Coating chocolate or Pate a glace, melted
8 ounces White Coating chocolate or Pate a glace, melted
Carefully wash and dry your strawberries. Wash them close to dipping and then lay them out on paper towels to dry.
Melt your chocolates in the microwave or over a double boiler.
Work on a clean surface and have your parchment lined tray nearby.
Fill your cornet or piping bag only about a third full - we just need it to make the tuxedo dots.
Dip the strawberries 2/3 of the way in the white chocolate and then each side, on a diagonal in the dark chocolate. Place on parchment tray - shift so that it doesn’t form a foot and finish the rest, then pipe your dots. Let dry - and serve.